Regular Spare Ribs

Per Kilo
₱529.00
Prepared How
You Want It
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Min 2,000
Same- and
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Enjoy a flavorful dish with our regular spare rib cuts. We offer only premium meat that’s tastier and meatier. You’ll immediately notice the difference because of their rich flavor and tenderness.

Prepare a restaurant-quality meal in the comfort of your home. Order spare ribs cuts for Sinigang or delicious braised pork.

Regular Spare Ribs

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on a Per Kilo Basis
Any Cut,
Any Request
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How You Want It

Spare ribs are taken from a pig’s belly and breastbone. Even though this type of cut has more bones than meat, they include a layer of fat. This gives them a unique tenderness and depth of flavor.

Our spare ribs are perfect for Sinigang and Nilaga. You can also match your pork ribs with side dishes like mac ‘n’ cheese.

  • Packed how you want it.
  • Any cut, any request.

Frequently Asked Questions

What is the membrane of spare ribs?
The membrane or silverskin of spare ribs covers the bony side of this choice cut. If left on, this extremely tough connective tissue prevents your seasoning and smoke from penetrating into the meat. The membrane does not soften when cooked, unlike other cartilages, and will result in a tough and chewy texture.
How do I remove the silverskin from spare ribs?
Use a table knife to slide underneath the silverskin to peel it off easily. However, if it resists in one spot, try another. Once you can lift and loosen the membrane, you can use a paper towel to grip the membrane and pull it off. The silverskin may break, but you can repeat the process until you’ve removed its entirety.
Should I rinse my spare ribs?
It is not recommended to clean raw meat as washing it down with water increases the risk of cross-contamination. Any bacteria on your meat will eventually die when you cook the cut. Instead, you can use a paper towel to pat your meat dry before placing it on a pan or grill. This will ensure even cooking and produce a strong crust.
What’s the difference between spare ribs and baby back ribs?
Baby back ribs come from the pig’s back loin section. They are smaller than spare ribs and can reach around 6 inches on the most extended end and 3 inches on the shorter end. Their distinct size is where the name “baby” is derived from.
Meanwhile, spare ribs are taken from the rib cage section below the baby backs. They have an exposed bone on one side and a flap of meat with small bones and cartilage on the other. Spare ribs have significantly more meat between the bones and have more marbling than baby back ribs. They also have less meat on top of the rack.

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